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    Brew It Yourself: Professional Craft Blueprints for Home Brewing
    Brew It Yourself: Professional Craft Blueprints for Home Brewing
    Brew It Yourself: Professional Craft Blueprints for Home Brewing
    Ebook136 pages1 hour

    Brew It Yourself: Professional Craft Blueprints for Home Brewing

    By Erik Spellmeyer and Jamie Floyd

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    About this ebook

    Brew it yourself is a DIY home-brewing guide, which outlines the key methodologies of the two most common home brewing techniques: extract and all-grain brewing. Erik Spellmeyer provides professional advice on how to get started from square one at home, introducing the reader to the industry jargon and terminology, while providing clear instruction on the formalities of home brewing. Equipped with illustrations, images, glossary, photography, and step-by-step assembly instructions for building your own equipment, Brew it Yourself is an all-in-one guide to getting started, no matter where you are in your brew knowledge.  
    LanguageEnglish
    PublisherMicrocosm Publishing
    Release dateSep 17, 2014
    ISBN9781621065357
    Brew It Yourself: Professional Craft Blueprints for Home Brewing
    Author

    Erik Spellmeyer

    Erik Spellmeyer is a former cellar-man of Ninkasi Brewing and has been a long time craft beer enthusiast. He is the head of sales and works on title development at Microcosm Publishing. He lives in Portland, Oregon. Jamie Floyd is the part owner and founding brewer of Ninkasi Brewing Company and was the head brewer of Steelhead Brewing Company from 1997 to2005. He is a nationally known beer enthusiast. He lives in Eugene, Oregon. 

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      Book preview

      Brew It Yourself - Erik Spellmeyer

      Brew It Yourself

      Professional Craft Blueprints for Home Brewing

      Erik Spellmeyer

      First Printing, October 1, 2014

      All text is © Erik Spellmeyer, 2014

      This edition is © Microcosm Publishing, 2014

      All photos by Meggyn Pomerleau, except where noted, taken at F.H. Steinbart Co. in Portland, Oregon.

      In the DIY series

      Microcosm Publishing

      2752 N Williams Ave

      Portland, OR 97227

      For a catalog, write or visit

      MicrocosmPublishing.com

      ISBN 978-1-62106-665-1

      This is Microcosm #161

      Distributed worldwide by PGW and in England by Turnaround

      Edited by Joe Biel and Lauren Hage

      Designed and illustrated by Meggyn Pomerleau

      Fonts by Ian Lynam

      Cover by Meggyn Pomerleau

      This book was printed on post-consumer paper by union workers in the United States.

      FOR MY FATHER,

      Craig Robert Spellmeyer

      Foreword

      By Jamie Floyd

      Introduction

      Preface

      Chapter 1

      Extract Brewing

      Chapter 2

      Getting Dirty White Being Extremely Clean

      Chapter 3

      All-Grain Brewing

      Chapter 4

      Before and After Thoughts

      Glossary

      Brew Log

      Foreword

      by Jamie Floyd

      What is your connection to beer? If you’ve made it this far you are connected to beer in some way. Human relation to beer is as old as our ability to write words. It has followed us through millennia on our journey towards modern civilization and helps us understand our past.

      My first memories of beer are of my dad’s moisture-covered Coors can on the back porch table on a hot Summer day in Cupertino, California. He didn’t drink often, but when he did, he drank Coors Original. Because of this, Coors reminds me of the carefree days of being a kid and spending time with my family. But to my dad, who spent five of his seven years in the Air Force stationed in Alaska, beer was a way to pass the frigid days away. I found a picture of him with his military buddies proudly huddled next to a five-foot pyramid of empty Coors cans, carefully stacked.

      Because of this, my family avoided the snow. My love of beer and snowy conditions wouldn’t start until I fell in love with snowboarding and a perfect pint of cask-conditioned Jubelale from the Deschutes Brewery Pub during my college days in Oregon. Catching twelve inches of fresh snow with some big carving fat airs, great friends, a meal, and a pint of tasty ale at the end of the day warmed me up in the pub. I still think of these fond memories every time I take a sip of Jubelale. On the rare occasion I taste a Coors, I think of my dad. Why is beer such an emotional reminder of other times in our lives?

      Beer is the third most consumed beverage in the world behind water and tea and the most consumed alcohol in the world.

      That’s right—more beer is consumed than coffee. Beer is as old as our conception of society and has helped us become the people we are today. Beer is one of the first things in history that humans made for themselves, unleashing nutrients from grains, making water potable, and easing the tensions of the day. Our fascination with beer has endured for millennia and, after the relatively quick disruption of prohibition, is enjoying its real Renaissance as a partner in human existence as we now have the informational tools to share with each other all the secrets of this delicious concoction. We can taste beer from all over the world, use ingredients grown in other countries, and read passionate stories about our love affair with beer. The Craft Beer Movement in the U.S. and abroad has unleashed the power of beer and its many facets, flavors, histories, novelties, and passions. There are now over 3,500 breweries in the U.S. with another 1,900 being planned. Not since long before Prohibition we have had so much contact with different kinds of beer. Curiosity is turning into hobby and for people like myself, hobbies are turning into careers.

      I would have never guessed 25 years ago when I first brewed a batch of beer that I would later own a brewery, explore other brewing regions of the world, judge beer professionally, teach others about beer, or write a foreword for a brewing book. My desire to serve my community, teach others, and produce something that is shared by those around me is fulfilled with beer. Where will curiosity take you, my friend?

      I made my first batches of beer in the kitchen of the Lorax Student Housing Cooperative located near the University of Oregon campus with my friend Russell. We made five gallon extract brewed beers that were downright mediocre but were loved by our friends. We had less knowledge about making beer than is in this book. Brewing beer is not very complicated to make, but making it taste good can take some time.

      It is sometimes hard to remember the days before access to the awe-inspiring amount of information we have now, but in 1994, a computer could help you find a book in a library but not the definition of an ale or lager. As for brewing books, you might be able to find The Joy of Home Brewing written in 1984 by Charlie Papazian, but that was about it.

      Russell and I purchased the necessary equipment at the local home brew shop, which Erik writes about

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